SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR
This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.
Provided by Eat Your Vegetables
Categories Vegetable
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
- Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
- Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
- Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
- Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.
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Anna Wilkerson
[email protected]This dish is delicious and easy to make.
Ajogungbe Humphrey
[email protected]This recipe is a great way to use up leftover eggplant.
Riham Ali Almas
[email protected]I love the tangy flavor of the balsamic vinegar in this dish. It really brightens up the eggplant and tomatoes.
Jordanculclager Jordanculclager
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Clayton Tame
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Familia Lee
[email protected]This dish is a great way to get your daily dose of vegetables. The eggplant is packed with nutrients, and the tomatoes and balsamic vinegar add a healthy dose of antioxidants.
Esmerelda Swanepoel
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a great addition to my repertoire. It's easy to make and the results are delicious.
Chris Sloan
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a dish that is both flavorful and satisfying.
Tsegaab Tafese
[email protected]This recipe is a great way to use up leftover eggplant. I had some in my fridge and decided to give it a try. I'm glad I did because it turned out really tasty.
Genievive Rheeder
[email protected]Delicious! I made this for dinner last night and my husband and I loved it. The eggplant was tender and flavorful, and the sauce was tangy and sweet.
Nikipuk official
[email protected]I wasn't sure how I'd like eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the sauce was amazing. I'll definitely be making this again!
Halima musa
[email protected]This dish is a keeper! It's easy to make, healthy, and absolutely delicious. I served it over quinoa, and it was a hit with my family.
Sefa Saunikalou
[email protected]I followed the recipe to a T, and the results were stunning. The eggplant absorbed the flavors of the tomatoes and balsamic vinegar beautifully, and the addition of fresh basil at the end gave it a bright, herbaceous finish.
Eryn Short
[email protected]I've tried many eggplant recipes, but this one takes the cake! The eggplant was cooked to perfection, tender and slightly caramelized, while the tomatoes and balsamic vinegar added a burst of freshness and acidity.
Rose Gyeameah
[email protected]This sauteed eggplant dish was a delightful culinary experience! The combination of tangy tomatoes, sweet balsamic vinegar, and savory eggplant created a symphony of flavors in my mouth.